Italian Sprinkle Cookies: Taralli for EasterPosted: April 4, 2012 | |
As Easter draws near, I am craving the cheerful cookies from my childhood: taralli (pronounced “tuh-dahli” or “tuh-dahls”). My Italian mother (also known as Grandma Rita) always makes these cookies for the Christmas and Easter holidays. Also, a batch is ready and waiting for us whenever we visit because her grandchildren love them.
The only change I have made to Mom’s recipe is I use butter instead of Crisco. Also, after making the recipe several times, I have re-written it to be a bit easier to follow (hopefully). In addition, after some research, I changed the spelling from “tarroli”, as my mom had it, to “taralli”. I’ve discovered that there are many different ways to make taralli. Some taralli recipes call for yeast and the cookie is boiled and baked. Some recipes are more like a savory snack than a cookie and use wine, pepper or fennel for flavor. Grandma Rita’s taralli is a “dolci”, or sweet version, because the recipe calls for sugar and shortening and is baked. Overall, the cookies are light on both sugar and shortening, but the glaze and sprinkles add just the right amount of delicate sweetness. These cookies are delicious with a cup of tea or coffee and are a great way to celebrate any special occasion. They also freeze well, glaze and sprinkles included!
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